3 Dishes from 1 Ingredient- (Easy Chicken Recipes)
Are you hungry? Like really hungry? Well I’ve got just the recipe video for you and two more to go with it. Yup, I’ve #partnered with @krogerco to show you how you can take one cut of chicken and make it into three different dishes. Shopping at @krogerco is all about extending that shopping list to make your ingredients go farther and Ofcourse bring you the freshest produce. Oh and you better believe I used their delivery service which is a must!
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Ingredients and Recipes

Ingredients
Chicken Stir Fry
Chicken Thigh Meat - 1 Cup
Onions- 1 Medium Sized
Peppers- 1-2 Regular Sized
Garlic/ Ginger- 1 Tbsp Each Sliced Thin
Teriyaki Sauce- Half Cup

Chicken Soup (Stock)
Chicken Thigh Bones- 4-8
Water- 4-8 Cups (keep adding water as needed and taste)
Celery- 4 Stalks Cut Large
Carrots- 2-3 Cut Large Pieces
Onion- 1-2 Large Chopped
Garlic Clove - 4
Salt and Pepper

Fried Chicken Skins
Vegetable Oil/ Canola Oil
Chicken/ Duck Fat
Flour
Salt n Pepper
Dishes
Tupperware
Bowl
Plate

Breakdown the Chicken Thighs:
First lay them out on a plate & pat dry with a paper towel.
Peel Off the Chicken Skins and place off to the side flat on a plate
Bone Side Up, Slice right down the side of both sides of bone.
Then Slice off excess meat left on bone.
Meat left on the bone is totally fine and actually good.
Put the bone’s off to the side.
Repeat for all the thighs.
Take all the chunks of chicken, and slice them up into Large bite size pieces.
Cut Away to Me: these pieces will shrink down a bit once you cook.
Add them to a container where you can keep the leftovers.

Time to get cooking.

Chicken Stiry Fry
First dish is the Stiry Fry. These are the ingredients you will need….
Chicken Thigh Meat
Onions
Peppers
Garlic/ Ginger
Teriyaki Sauce
Heat a large frying pan or wok on high heat,
Once the pan is warm but before it’s too hot, add oil.
Add your Garlic and ginger
Let it sweat for a minute or so to flavor the oil.
Remove from Pan.
By this time your pan should be hot hot, add your chicken.
Stir Fry this for 2-3 minutes or until browned and slightly undercooked,
Add your vegetables and stir fry everything on high heat for 30 seconds
Add your Teriyaki Sauce
Stiry fry on HIGH HEAT, until it’s to your desired tenderness.
I like a little bite in my vegetables and they will soften slightly as it sits in the pan.

Chicken Soup (or stock) - Chicken Bone Broth or Stock, has so many benefits to it and is so delicious (and easy to cook). You can start this right after breaking down your chicken or anytime you want later. I usually do it right away as I’m cooking the stir Fry.
Get a small or medium sized pot warmed up to med high heat.
Add a little bit of oil and let it get hot.
Add your bones and brown them for a couple of minutes.
This gets some great flavor and starts to breakdown the bones a little bit.
Add your water, bring to a boil.
Boil for 5 minutes
Lower the temperature to a low simmer
Add your vegetables
Some salt
And let it just do it’s thing.
Sometimes I will let it sit for 1-3 hours.
Shorter time period, you can chop up the veggies and have it like a chicken soup
Even add some pasta for the amount your supposed to cook it for and eat like that.
For longer periods, I would suggest tossing the vegetables out and keeping it as a stock in the fridge for when you do want to make soup later or just drink for some liquid protein!
You can keep this stock in the fridge

Deep Fried Chicken Thighs
Have you ever had that craving for something late at night but you can’t quite pick the right snack.
You want something crispy and salty but chips won’t do it.
You want some protein, but you don’t want to cook up a whole meal.
Deep fried Chicken Skins are just the thing that will hit the spot.
Bring a small or medium pot up to 350 degrees with some oil
I prefer Chicken Fat but you can use vegetable or canola oil.
Make sure your chicken skins are dry.
Salt and pepper them,
Give them a quick toss in some flour.
Once oil is up to temperature, put some skins in there. Let it cook for a couple of minutes and then flip.
Cook for 1-2 minutes and they should be good.
They may be slightly soft still but when you let it rest on a plate with paper on it, it should crisp up!
Give it another sprink of salt and enjoy.

Filipino’s love eating this with some Galic Vinegar marinated with Chilis….. Your mind will be blown!!!!

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*This Video is Sponsored by Kroger